Sirloin Diane

1-1/4 lbs Sirloin Steak (sliced into thin strips)

1 cup Baby Bella Mushrooms (sliced)

1 tbs Butter 

1 tbs Canola Oil

1/4 cup Brandy

1 tsp Yellow Mustard*

1/2 cup Heavy Cream

1/4 cup Beef Stock

1 tbs Shallots (diced)

2 tsp Garlic (minced)

2 tbs Green Onions (chopped)

2 tsp Italian Parsley (chopped)

2 tsp Worcestershire Sauce

4 drops Hot Sauce†

1/2 tsp Black Pepper

1/2 tsp Salt

*You can also use Dijon
†I use Jim Beam Hot Sauce

(1.) Add butter and oil to non-stick skillet on medium high heat. Saute beef with pepper until browned. (2.) Remove beef from pan leaving juices in pan. Cover beef to keep warm and set aside. Add shallots, garlic, mushrooms and salt to pan stirring until soft (about 3-4 minutes). (3.) Turn off heat and tilt pan towards you to add brandy. Tilt pan away from you and light brandy with a match. The alcohol will burn off in a minute. (4.) Turn heat to medium and add mustard and cream. Stir for 1 minute. (5.) Add stock, worcestershire and hot sauce and stir for 1 minute. (6.) Return meat to pan (along with any juice that came out of the meat while resting) and stir until contents are thoroughly warmed. Serve with parsley and green onions over rice or noodles.

Hint: This is a classic dish usually made with filet mignon but I like using sirloin because it has more flavor and is half the cost.